Steps

1. Remove the tendons, blood clots, and yellow fat between the skin and meat of one chicken thigh using the tip of a knife.
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2. Pierce the tendon in the thicker part of the chicken thigh with the tip of a knife to cut through the tendon. (Key Tip!) Cutting the tendon eliminates the chewy texture, resulting in tender meat.
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3. Make several small holes with the tip of a knife on the thicker parts of the meat and the skin so the sauce can penetrate better.
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4. Place a bowl on a scale and cover it with a plastic food wrap bag (like Irapu or a ziploc bag), setting the display to 0g.
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5. Place the chicken thigh inside and weigh it. (Example: Chicken thigh 343g).
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6. Add soy sauce at 8% of the measured chicken's weight. (Example: 28g).
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7. Next, add sugar at 1/3 of the soy sauce amount. (Example: 10g). (Key Tip!) Precisely calculating the seasonings based on the chicken's weight ensures consistent flavor every time.
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8. Add air into the bag, twist the opening, and shake to distribute the seasonings evenly over the chicken.
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9. Once the seasonings are coated on all sides, press out all the air to create a vacuum seal. (Key Tip!) Vacuum sealing allows the flavors to penetrate deeply in a short time, even with minimal seasoning.
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10. Twist the bag opening to seal it and marinate in the refrigerator for at least 1 hour, ideally overnight.
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11. Take the chicken out of the refrigerator 10 minutes before cooking and let it come to room temperature.
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12. Line a baking sheet with paper towels and spread out the marinated chicken, lightly wiping off excess marinade.
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13. Brush vegetable oil evenly over the entire surface and underside of the chicken. (Key Tip!) Applying oil before cooking locks in the juices, resulting in juicy meat.
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14. Place the chicken in a grill and cook slowly over low heat for 18 minutes.
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15. If using an oven or toaster oven, bake at 180°C (350°F) for 15 minutes. Monitor for browning and cover with aluminum foil if it starts to burn.
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16. Once cooked, transfer the chicken to a tray or plate and let it rest for 5 minutes before cutting. (Key Tip!) Resting allows the juices to redistribute, preventing them from leaking out when cut.
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17. Cut the chicken into bite-sized pieces.
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18. Sprinkle a small amount of salt at the end for a sharper, even more delicious flavor. (Key Tip!) Finishing salt enhances the overall taste profile and brings out the deliciousness.
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